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GlycoOmics of dairying
Hramtsov A.
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
Evdokimov I., Kulikov I., Ereshova V., Anisimov S., Medvedeva V., Evdokimov I., Kulikov I., Ereshova V., Anisimov S., Medvedeva V.
Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Gene modified microorganisms in food products
Krupin A., Ravnyushkin S., Kireeva K., Krupin A., Ravnyushkin S., Kireeva K.
Selection of preparation and fermentation conditions for receiving low lactose milk
Antsyperova M., Arsenieva T., Korotkova A.
Such different and without lactose
Baranov S.
What does lactase deficiency result in
Arsen'eva T.
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Panov V., Koverda M., Gavrilov B., Kucherenkov S.
Canned milk product with sugar and malt
Gnezdilova A., Sharova T.
Lactose crystallization in presence of vegetable components
Dobriyan E., Dobriyan E.
Drinks based on milk whey with hydrolyzed lactose and vegetable raw materials
Merzlikina A., Polyanskii K., Pronina O., Belkova M.
Concentrated milk with milk fat replacers in Armenia
Beglaryan A., Grigoryan M.
Concentrated milk product with sugar and malt extract
Gnezdilova A., Burmagina T.
Methods for determination of carbohydrates composition
Yurova E., Yurova E.
Development of the technology of milk without lactose by diafiltration method
Timkin V., Minin P.
Increasing of the bifidogenous factor of milk whey
Zavarin Y., Polyanskaya I., Neronova E., Zakrepina E., Podhomutov N., Semenihina V.
The Greek yogurt: how cultures and lactase can help to maintain authenticity and taste
Ober S., Mayauskaite V.
Prebiotic concentrates based on the ultrafiltrates of milk raw materials
Hramtsov A., Lodygin A., Bugaeva A.
Milk concentrate «Lact-ON»
KhRAMTsOV A., LODYGIN A., KRAVETs A., Hramtsov A., Kravets A.
Low lactose curds product for school children
Gavrilova N., Bessonova O., Gavrilova N., Bessonova O.
Alternative trends of processing of ultrafiltration permeate
Evdokimov I., Krohmal’ M., Shramko M., Anisimov G., Budkevich R.
Standardization of microbiological parameters of milk sugar
Ryabtseva S., Salova O., Anisimov G., Ahmedova V.
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A., Mel’nikova E., Popova E.
New national standard on boiled condensed milk with sugar
Galstyan A., Illarionova E., Radaeva I., Turovskaya S., Chervetsov V., Petrov A.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A., DONSKOY N., RODNAYa A., VARDANYaN A., Lodygin A., Donskoi N., Rodnaya A., Vardanyan A.
Low lactose fermented milk paste like product
Fattakhova I., Silant'eva L., Fattahova I., Silant'eva L.
Improvement of the efficiency of the membrane processing of curds whey
Babenyshev S., Jydkov V., Bratsyhin A., Mamai D., Mamai A., Hoha D.
Technological aspects of lactose crystallization
Gavrilov G., Kravchenko E., Kurenkov A.
Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
Lodygina S., Lodygin A., Zherebtsova M., Hramtsov A.
National standard on milk sugar
Volkova T.
Directed synthesis of galactooligosaccharides
LODYGIN A., RODNAYa A., PEREVYShINA N., Lodygin A., Rodnaya A., Perevyshyna N.
Falsification of milk with water
Tetereva L., Vitushkina L., Shutov V., Tetereva L., Lepilkina O., Shutov V.
Technologies replacing import: milk sugar or lactose?
Evdokimov I., Anisimov G., Shramko M.
Carbohydrate ingredients in the baby foods
Bednyh B., Gapparov M., Nikolskaya G., Sokolov A., Ramanauskas I., Kieselev A.
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
Adaptation of the doctrine of the nanomembrane technologies based on milk whey clusters
KhRAMTsOV A., Hramtsov A.
Economical basis of whey processing
Khodos A., Kirienko A., Dakhnovich A., Hodos A., Kirienko A., Dahnovich A.
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
Anisimov G., Evdokimov I., Ryabtseva S., Donskih A., Ahmedova V., Kravtsov V.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
Lactose hydrolysates for milk products with fruit and berries flavors
Mihneva V., Evdokimov I., Somov V.
Study of sweetened condensed milk rheological properties
Kalinina E., Porotova E., Filonov R., Lodygin A.
Technology of lactose and its analogues with application of membrane and ion-exchanging processes
Zolotareva M., Volodin D., Evdokimov I., Kulikova I., Chablin B.
Application of the enzyme «Lactafree» in the low lactose products manufacturing
Trushnina Y.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Improvement of the lactose crystallization process
Fisenko D., Evdokimov I., Lodygin A., Fisenko D., Evdokimov I., Lodygin A.
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